Graham cracker M&M cookies {{in time for Valentine’s Day!}}

Just in time for Valentine’s Day, I’m sharing with you a dessert recipe you can share with your friends … or save them for yourself. I won’t tell anyone!

OR you could just eat the batter … who am I to judge?

I had bought Valentine’s colored M&Ms at Target (I can’t resist anything when I’m at Target – especially seasonal items … thus the Red Velvet Oreos – which I’m also baking with!) and because I’m not a big fan of traditional M&Ms, I decided to scour my pantry to find something to bake them with. I found an unused sleeve of graham crackers and realized that was it – graham cracker, chocolate chip cookies with M&Ms would be perfect!

So here you go – make these any time of year (just swap out the M&M colors – or try a different candy or more chips) and enjoy the buttery and crunchy-on-the-outside-soft-on-the-inside texture.

Graham Cracker Chocolate Chip M&M Cookies

Here’s what you need:

1 1/2 sticks (3/4 cup) butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 1/4 cup crushed graham cracker crumbs (about a whole sleeve)

1/3 cup chocolate chips

1/2 cup M&Ms

Here’s what you do:

Preheat oven to 350 degrees. Line a baking sheet with a parchment paper or spray with Pam.

In the bowl of your stand mixer, cream together the butter and sugars until smooth and fluffy.

Add the egg and vanilla and beat until mixed thoroughly.

Add the flour, baking soda, graham cracker crumbs and mix well. Use a spatula to make sure it’s all mixed throughout before finished. Stir in the chocolate chips and about half the M&Ms.

Using a spoon (or ice cream scoop!), scoop dough into rounded tablespoons and place on prepared baking sheet.* Place a few M&Ms on top of each cookie before putting in the oven – this will make them look nicer as not all M&Ms are hidden inside the batter.

Bake for 9-10 minutes or until edges start to brown. Remove from oven and let cool on cookie sheet for about a minute before removing and letting finish cool on wire rack.

Enjoy!

*I’ve tried this recipe keeping the dough in the fridge for about 30 min- 1 hour and just baking as is – they are slightly more plump if you chill first, but it didn’t seem necessary. They didn’t spread out too much if they’re not chilled.

What’s your favorite kind of M&M? I’m a fan of peanut or peanut butter or pretzel! Not as much for the regular ones.

Do you like graham crackers? I ate them with peanut butter as a snack growing up – so yes! Also froze cool whip in two crackers as a sandwich to make an ice cream sandwich type snack (try it with the cinnamon and chocolate ones!)